Chicken Skillet
1 tsp. butter or margarine
4 boneless chicken breast halves
1 box chicken stuffing
1 can cream of soup (your favorite)
1/2 cup milk
1/2 cup of cheese
Heat butter in skillet, add chicken and cook 12 to 15 min., or until done. Remove chicken. Prepare stuffing using pkg. directions (except let stand 2 min.). Top with chicken. Mix soup and milk. pour over chicken, sprinkle with cheese. Cover and heat through. Serves 4.
November 19, 2011
November 14, 2011
Easy Pierogi Casserole
Easy Pierogi Casserole
9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup PHILADELPHIA Herb & Garlic Cream Cheese Spread
6 green onions, thinly sliced
1 (80 gram) package Oscar Mayer Real Bacon Recipe Pieces, divided
2 cups KRAFT Double Cheddar Shredded Cheese, divided
Heat oven to 375 degrees F. Cook noodles as directed on package, omitting salt. Meanwhile, combine mashed potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover. Bake 30 min. or until heated through. Uncover; bake 3 to 5 min. or until Cheddar is lightly browned. Let stand 10 min. before cutting to serve.
9 lasagna noodles, uncooked
4 cups hot mashed potatoes
1/2 cup PHILADELPHIA Herb & Garlic Cream Cheese Spread
6 green onions, thinly sliced
1 (80 gram) package Oscar Mayer Real Bacon Recipe Pieces, divided
2 cups KRAFT Double Cheddar Shredded Cheese, divided
Heat oven to 375 degrees F. Cook noodles as directed on package, omitting salt. Meanwhile, combine mashed potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar. Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover. Bake 30 min. or until heated through. Uncover; bake 3 to 5 min. or until Cheddar is lightly browned. Let stand 10 min. before cutting to serve.
October 8, 2011
Company Potatoes
Company Potatoes
1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (16 ounce) container sour cream
1/4 cup milk
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried dill weed
1 1/2 cups shredded Cheddar cheese
paprika to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. In a large bowl combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.
1 (2 pound) package frozen hash brown potatoes, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of celery soup
1 (16 ounce) container sour cream
1/4 cup milk
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon dried dill weed
1 1/2 cups shredded Cheddar cheese
paprika to taste
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. In a large bowl combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.
October 3, 2011
Sausage, Kale, and Potato Soup
Sausage, Kale, and Potato Soup
2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
12 whole Red Potatos, Sliced Thin
1 whole Onion, Chopped
1-1/2 pound Italian Sausage
1/2 teaspoon Red Pepper Flakes (more To Taste)
2 cups Low Sodium Chicken Broth
2 cups Whole Milk
4 cups Half-and-half
Splash Of Heavy Cream
Fresh Or Dried Oregano
Black Pepper To Taste
Preparation Instructions
Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, chicken broth, milk, and half-and-half. Simmer for 30 minutes. Give it a taste and adjust seasonings as needed. Add the potatoe, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces
12 whole Red Potatos, Sliced Thin
1 whole Onion, Chopped
1-1/2 pound Italian Sausage
1/2 teaspoon Red Pepper Flakes (more To Taste)
2 cups Low Sodium Chicken Broth
2 cups Whole Milk
4 cups Half-and-half
Splash Of Heavy Cream
Fresh Or Dried Oregano
Black Pepper To Taste
Preparation Instructions
Prepare the kale and set it aside. In a medium pot. boil sliced potatoes until tender. Drain and set aside. In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, chicken broth, milk, and half-and-half. Simmer for 30 minutes. Give it a taste and adjust seasonings as needed. Add the potatoe, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
September 29, 2011
Sweet Potato Casserole
Sweet Potato Casserole
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven, or until golden brown.
September 28, 2011
Pumpkin Cheese Pie
Pumpkin Cheese Pie
1 (9-inch) unbaked pie shell
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
3 eggs
2 cups pumpkin, cooked, mashed or canned
1 1/2 teaspoons pumpkin pie spice
Combine cream cheese and milk; beat until smooth. Gradually beat in eggs, pumpkin and spice. Pour into unbaked pie shell. Bake at 350 degrees F for 45 minutes or until knife inserted in center comes out clean. Best if served warm.
1 (9-inch) unbaked pie shell
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
3 eggs
2 cups pumpkin, cooked, mashed or canned
1 1/2 teaspoons pumpkin pie spice
Combine cream cheese and milk; beat until smooth. Gradually beat in eggs, pumpkin and spice. Pour into unbaked pie shell. Bake at 350 degrees F for 45 minutes or until knife inserted in center comes out clean. Best if served warm.
Impossible Turkey Pie
Impossible Turkey Pie
2 cups diced, cooked turkey
1 4 oz can sliced mushrooms, drained
1/2 c sliced green onions, with tops
1/2 tsp salt
1 c shredded Swiss cheese (any cheese will work)
1 1/2 c milk
3/4 c buttermilk baking mix
3 eggs
Heat oven to 400. Grease pie plate with cooking spray. Layer turkey, mushrooms, onions and sprinkle with salt. Put cheese on top. In a bowl, whisk together milk, baking mix and eggs, mixing thoroughly. Carefully pour over the top of the other ingredients. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 min. Let stand 5 minutes before cutting.
2 cups diced, cooked turkey
1 4 oz can sliced mushrooms, drained
1/2 c sliced green onions, with tops
1/2 tsp salt
1 c shredded Swiss cheese (any cheese will work)
1 1/2 c milk
3/4 c buttermilk baking mix
3 eggs
Heat oven to 400. Grease pie plate with cooking spray. Layer turkey, mushrooms, onions and sprinkle with salt. Put cheese on top. In a bowl, whisk together milk, baking mix and eggs, mixing thoroughly. Carefully pour over the top of the other ingredients. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 min. Let stand 5 minutes before cutting.
Spinach and Wild Rice Casserole
Spinach and Wild Rice Casserole
6 oz pkg. white and wild rice mix
15 oz. can beef stock
2 pkg (10 oz each) frozen chopped spinach
8 oz cream cheese
16 oz fresh mushrooms
3 T. butter
Cook rice according to package directions but substituting beef stock for water. Cook spinach using package directions; drain and press to remove excess moisture. Place cream cheese in a bowl. Add cooked rice. Saute mushrooms in butter in skillet just until golden brown. Add to rice mixture and mix well. Bake at 350 for 30 minutes.
6 oz pkg. white and wild rice mix
15 oz. can beef stock
2 pkg (10 oz each) frozen chopped spinach
8 oz cream cheese
16 oz fresh mushrooms
3 T. butter
Cook rice according to package directions but substituting beef stock for water. Cook spinach using package directions; drain and press to remove excess moisture. Place cream cheese in a bowl. Add cooked rice. Saute mushrooms in butter in skillet just until golden brown. Add to rice mixture and mix well. Bake at 350 for 30 minutes.
Cream Cheese Danish
Cream Cheese Danish
16 oz cream cheese, softened (I use light cream cheese)
1 egg. separated
1 c sugar
1 t. vanilla
2 cans Pillsbury crescent rolls (I used reduced fat ones)
2 c powdered sugar
2-3 T. milk
Press one can of crescent rolls into 11 x 13 inch pan, spreading smoothly and pinching together seams. Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spread cream cheese filling on top of crescent roll. Spread the second can of crescent rolls on top, spreading smoothly and pinching together seams to prevent separation. Beat egg white with fork and brush on top. Bake at 350 degrees for 30 minutes or longer until medium brown on top. Let cool for 15-20 minutes. Mix powdered sugar and milk and drizzle on top. This can be refrigerated overnight. Best if served at room temperature.
16 oz cream cheese, softened (I use light cream cheese)
1 egg. separated
1 c sugar
1 t. vanilla
2 cans Pillsbury crescent rolls (I used reduced fat ones)
2 c powdered sugar
2-3 T. milk
Press one can of crescent rolls into 11 x 13 inch pan, spreading smoothly and pinching together seams. Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Spread cream cheese filling on top of crescent roll. Spread the second can of crescent rolls on top, spreading smoothly and pinching together seams to prevent separation. Beat egg white with fork and brush on top. Bake at 350 degrees for 30 minutes or longer until medium brown on top. Let cool for 15-20 minutes. Mix powdered sugar and milk and drizzle on top. This can be refrigerated overnight. Best if served at room temperature.
September 27, 2011
Caramel Apple Cupcakes
Caramel Apple Cupcakes
1 pkg. spice cake mix
2 cups peeled and chopped apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 popsicle sticks
Prepare cake batter according to package directions; fold in apples. Place 12 paper baking cups in muffin/cupcake tin and fill three fourths full. Bake at 350 degrees for 20 minutes or until toothpick in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
1 pkg. spice cake mix
2 cups peeled and chopped apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 popsicle sticks
Prepare cake batter according to package directions; fold in apples. Place 12 paper baking cups in muffin/cupcake tin and fill three fourths full. Bake at 350 degrees for 20 minutes or until toothpick in center comes out clean. Cool for 10 minutes before removing from pans to wire racks; cool completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake.
Balsamic Glazed Carrots
Balsamic Glazed Carrots
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
September 22, 2011
Chicken & Rice Soup
Chicken & Rice Soup
1 can cream of mushroom soup
1 (6-oz.) box long-grained rice (try herb and butter)
2 1/2 c. chicken, cooked and diced
2 c. mushrooms, sliced (optional)
1/2 c. onion, diced
1 c. carrot, grated
In a large saucepan, combine all ingredients with 6 c. of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.
1 can cream of mushroom soup
1 (6-oz.) box long-grained rice (try herb and butter)
2 1/2 c. chicken, cooked and diced
2 c. mushrooms, sliced (optional)
1/2 c. onion, diced
1 c. carrot, grated
In a large saucepan, combine all ingredients with 6 c. of water. Simmer, covered, until rice is cooked, approximately 30 minutes. Great with fresh bread.
Baked Chicken Dinner
Baked Chicken Dinner
1 fryer chicken, cut up
2 tablespoons butter
1 package instant scalloped potatoes
1 medium onion, chopped
1 cup milk
3/4 cup water
Salt and pepper
Brown chicken in butter then arrange in a baking dish. Arrange dried scalloped potatoes around the chicken and sprinkle contents of seasoning packet over all. Lay onion slices on top. Combine milk and water and pour over top. Sprinkle with salt and pepper. Cover and bake for 1 1/2 hours at 350 degrees.
1 fryer chicken, cut up
2 tablespoons butter
1 package instant scalloped potatoes
1 medium onion, chopped
1 cup milk
3/4 cup water
Salt and pepper
Brown chicken in butter then arrange in a baking dish. Arrange dried scalloped potatoes around the chicken and sprinkle contents of seasoning packet over all. Lay onion slices on top. Combine milk and water and pour over top. Sprinkle with salt and pepper. Cover and bake for 1 1/2 hours at 350 degrees.
September 6, 2011
Cucumber Potato Soup
Cucumber Potato Soup
1 Cucumber; Medium
4 Potatoes; Med, Peel And Dice
1 t Salt
2 c Water; Cold
1/4 t Pepper; White
1 c Cream; Heavy
1/2 c Milk
1 ea Green Onion; Grated
1 t Dill weed; Dried OR
1 T Fresh Dill; Chopped
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.
1 Cucumber; Medium
4 Potatoes; Med, Peel And Dice
1 t Salt
2 c Water; Cold
1/4 t Pepper; White
1 c Cream; Heavy
1/2 c Milk
1 ea Green Onion; Grated
1 t Dill weed; Dried OR
1 T Fresh Dill; Chopped
Peel the cucumber and slice it lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot.
September 3, 2011
Garlic Parmesan Chicken
Garlic Parmesan Chicken
1/2 cup butter
4 cloves chopped garlic
3-4 boneless skinless chicken breasts
1 cup grated Parmesan cheese
Melt some butter and and add the chopped garlic to it. Lay the chicken breasts in a single layer in a baking dish. Cover them with grated Parmesan cheese and pat it down a bit, then pour the butter and garlic over them. Bake at 350 for 30 minutes or so, until done.
1/2 cup butter
4 cloves chopped garlic
3-4 boneless skinless chicken breasts
1 cup grated Parmesan cheese
Melt some butter and and add the chopped garlic to it. Lay the chicken breasts in a single layer in a baking dish. Cover them with grated Parmesan cheese and pat it down a bit, then pour the butter and garlic over them. Bake at 350 for 30 minutes or so, until done.
August 30, 2011
Mississippi Cornbread Salad
Mississippi Cornbread Salad
1 package (8 1/2 ounce size) cornbread muffin mix
1 envelope (1 ounce size) Ranch-style salad dressing mix
1 container (8 ounce size) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 cans (16 ounce size) pinto beans, drained
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 cans (15 1/4 ounce size) whole kernel corn, drained
Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.
1 package (8 1/2 ounce size) cornbread muffin mix
1 envelope (1 ounce size) Ranch-style salad dressing mix
1 container (8 ounce size) sour cream
1 cup mayonnaise
3 large tomatoes, chopped
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 cans (16 ounce size) pinto beans, drained
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 cans (15 1/4 ounce size) whole kernel corn, drained
Prepare cornbread muffin mix according to package directions; cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture; repeat layers. Cover and chill 3 hours.
August 28, 2011
Greek Chicken Spaghetti
Greek Chicken Spaghetti
6 chicken breast
1 large onion; chopped
1 large bell pepper; chopped
1/2 cup margarine or butter
1 4-oz can black olives; sliced and drained
1 28 oz can tomatoes; chopped
1 4-oz jar mushroom; drained
2 cups chicken broth
2 1/2 tablespoons Greek Seasoning
8 ounces Feta cheese; crumbled
1 cup Sharp Cheddar Cheese; shredded
1 pound spaghetti; cook and drained
Cook chicken in enough salfted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegatables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add Feta cheese, Cheddar cheese and spaghetti, and toss to mix well. Adjust seasonings to taste and add more broth if needed. Spoon into a large baking dish. Bake at 375 degrees for 20 to 30 minutes or until heated through.
6 chicken breast
1 large onion; chopped
1 large bell pepper; chopped
1/2 cup margarine or butter
1 4-oz can black olives; sliced and drained
1 28 oz can tomatoes; chopped
1 4-oz jar mushroom; drained
2 cups chicken broth
2 1/2 tablespoons Greek Seasoning
8 ounces Feta cheese; crumbled
1 cup Sharp Cheddar Cheese; shredded
1 pound spaghetti; cook and drained
Cook chicken in enough salfted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegatables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add Feta cheese, Cheddar cheese and spaghetti, and toss to mix well. Adjust seasonings to taste and add more broth if needed. Spoon into a large baking dish. Bake at 375 degrees for 20 to 30 minutes or until heated through.
Italian New Potatoes
Italian New Potatoes
4 Tbsp. olive oil
24 small new red potatoes, unpeeled
2 envelopes zesty Italian dressing mix
Pour oil into a plastic bag. Add potatoes. Coat. Add dressing mix. Shake until coated. Pour potatoes into slow cooker. Cover. Cook on low for 8 hours or high for 4 hours.
4 Tbsp. olive oil
24 small new red potatoes, unpeeled
2 envelopes zesty Italian dressing mix
Pour oil into a plastic bag. Add potatoes. Coat. Add dressing mix. Shake until coated. Pour potatoes into slow cooker. Cover. Cook on low for 8 hours or high for 4 hours.
Deviled Squash
Deviled Squash
1 medium onion, chopped
2 cloves garlic, minced
1/4 medium bell pepper
1 Tbsp. bacon drippings
1 lb. ground beef
2 cups squash, boiled, drained
1 can cream of mushroom soup
1/2 cup cracker crumbs
1 cup grated Cheddar cheese
Salt, pepper to taste
Sauté onions, garlic and bell pepper in bacon drippings. Brown ground beef. Add squash, onions, garlic and bell pepper. Stir in soup. Pour into a casserole dish; sprinkle with grated cheese and cover with cracker crumbs. Bake at 350 degrees for 30 minutes.
1 medium onion, chopped
2 cloves garlic, minced
1/4 medium bell pepper
1 Tbsp. bacon drippings
1 lb. ground beef
2 cups squash, boiled, drained
1 can cream of mushroom soup
1/2 cup cracker crumbs
1 cup grated Cheddar cheese
Salt, pepper to taste
Sauté onions, garlic and bell pepper in bacon drippings. Brown ground beef. Add squash, onions, garlic and bell pepper. Stir in soup. Pour into a casserole dish; sprinkle with grated cheese and cover with cracker crumbs. Bake at 350 degrees for 30 minutes.
August 22, 2011
Cheesy Potato Salad
Cheesy Potato Salad
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.
August 13, 2011
Yammy Banana Casserole
Yammy Banana Casserole
4 medium sweet potatoes
6 tbsp. margarine
1/2 cup pecans, chopped
1 cup brown sugar
4 bananas, mashed
orange juice
corn flakes, finely crushed
Cook sweet potatoes until soft. Drain and mash. Beat four tablespoons margarine, nuts, and 3/4 cup brown sugar. If mixture looks dry, add orange juice until soft. Place half the mixture in a casserole dish. Cover with mashed bananas. Add remaining potato mixture. Sprinkle with corn flake crumbs and remaining brown sugar. Bake at 350F for 20 minutes.
4 medium sweet potatoes
6 tbsp. margarine
1/2 cup pecans, chopped
1 cup brown sugar
4 bananas, mashed
orange juice
corn flakes, finely crushed
Cook sweet potatoes until soft. Drain and mash. Beat four tablespoons margarine, nuts, and 3/4 cup brown sugar. If mixture looks dry, add orange juice until soft. Place half the mixture in a casserole dish. Cover with mashed bananas. Add remaining potato mixture. Sprinkle with corn flake crumbs and remaining brown sugar. Bake at 350F for 20 minutes.
Tomato Noodle Casserole
Tomato Noodle Casserole
1/2 bag wide egg noodles
1 can cream of shrimp soup
1 can of cream-style golden corn
3 medium tomatoes, cut into small pieces
1/2 cup mozzarella cheese, shredded
Preheat oven to 350F. Cook noodles according to directions on package; drain. Add shrimp soup, corn and tomatoes to noodles and mix. Put into 8 x 1O x 2 inch casserole dish. Top with cheese. Bake 20 minutes. Serve hot.
1/2 bag wide egg noodles
1 can cream of shrimp soup
1 can of cream-style golden corn
3 medium tomatoes, cut into small pieces
1/2 cup mozzarella cheese, shredded
Preheat oven to 350F. Cook noodles according to directions on package; drain. Add shrimp soup, corn and tomatoes to noodles and mix. Put into 8 x 1O x 2 inch casserole dish. Top with cheese. Bake 20 minutes. Serve hot.
August 2, 2011
Magic Kingdom German Potato Salad
Magic Kingdom German Potato Salad
5 lbs. Boiled Red Potatoes
1 cup Sliced White Onions
1 tsp Salt
2 tsp Sugar
1/2 cup canola oil
2 tsp Cracked Black Pepper
1 cup White Vinegar
1/3 cup Water
Boil Red Potatoes till fork tender. Quarter potatoes. Add rest of ingredients and mix together.
5 lbs. Boiled Red Potatoes
1 cup Sliced White Onions
1 tsp Salt
2 tsp Sugar
1/2 cup canola oil
2 tsp Cracked Black Pepper
1 cup White Vinegar
1/3 cup Water
Boil Red Potatoes till fork tender. Quarter potatoes. Add rest of ingredients and mix together.
Cheesy Bacon Potatoes
Cheesy Bacon Potatoes
2 cups of shredded potatoes
4 cups of cheese sauce
½ cup of whole milk
1/3 cup of bacon bits (reserve 2 Tablespoons)
1 teaspoon dill (fresh or dried)
1 cup of shredded cheddar cheese
½ cup of shredded mozzarella
Preheat oven to 350*. Combine all ingredients except for shredded cheeses and the reserved 2 tablespoons of the bacon bits. Mix until well incorporated. Take a casserole dish and spray with cooking spray. Spoon potato mixture into dish spread out evenly. Place in oven and bake for approx 35 minutes until potatoes are tender. Top with the shredded cheddar, mozzarella and remaining bacon bits. Place back into the oven and bake for approx. 10 - 15 minutes until cheeses are melted and caramelized. Take out of the oven and let rest for 10 minutes.
2 cups of shredded potatoes
4 cups of cheese sauce
½ cup of whole milk
1/3 cup of bacon bits (reserve 2 Tablespoons)
1 teaspoon dill (fresh or dried)
1 cup of shredded cheddar cheese
½ cup of shredded mozzarella
Preheat oven to 350*. Combine all ingredients except for shredded cheeses and the reserved 2 tablespoons of the bacon bits. Mix until well incorporated. Take a casserole dish and spray with cooking spray. Spoon potato mixture into dish spread out evenly. Place in oven and bake for approx 35 minutes until potatoes are tender. Top with the shredded cheddar, mozzarella and remaining bacon bits. Place back into the oven and bake for approx. 10 - 15 minutes until cheeses are melted and caramelized. Take out of the oven and let rest for 10 minutes.
Disney Chicken Corn Chowder
Disney Chicken Corn Chowder
2 Chicken Breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 Chicken Bouillon Cube
Bring chicken stock to a boil. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes. Add parsley and hot sauce, simmer for five minutes. Serve hot.
2 Chicken Breasts, cooked and diced
1 pound Russet Potatoes, cooked and diced
2 cups Corn Kernels (frozen)
1/8 cup Onion, diced
1/8 cup Red Bell Peppers, diced
1 cup Chicken Stock
1 cup Heavy Cream
1 cup Milk
2 t. Sugar
2 t. Hot Sauce
1/8 cup Fresh Parsley, chopped
1 Chicken Bouillon Cube
Bring chicken stock to a boil. Add milk, heavy cream, chicken, potatoes, red peppers, onions, corn, and sugar, simmer for 40 minutes. Add parsley and hot sauce, simmer for five minutes. Serve hot.
July 31, 2011
Cowboy Skillet Dinner
Cowboy Skillet Dinner
1 pound lean ground beef
1 large onion, chopped
1/4 cup green bell pepper, chopped
1 – 16 ounce can tomatoes, ready cut, un drained
1 – 15 ounce can red kidney beans, un drained
1 cup rice, cooked
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
4 ounces American cheese, shredded
1 cup corn chips, crushed
Brown the ground beef, onions, green bell pepper and garlic until meat is no longer pink inside. Drain well. Add to the skillet; tomatoes un drained, un drained kidney beans, rice, water, chile powder, salt, pepper and minced garlic. Bring mixture to a boil. Reduce heat, cover and simmer for allotted time or until rice is tender.
Top with the shredded cheese, cover until melted. Sprinkle top with crushed corn chips and serve with your favorite cowboy style warm bread.
1 pound lean ground beef
1 large onion, chopped
1/4 cup green bell pepper, chopped
1 – 16 ounce can tomatoes, ready cut, un drained
1 – 15 ounce can red kidney beans, un drained
1 cup rice, cooked
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 clove garlic, minced
4 ounces American cheese, shredded
1 cup corn chips, crushed
Brown the ground beef, onions, green bell pepper and garlic until meat is no longer pink inside. Drain well. Add to the skillet; tomatoes un drained, un drained kidney beans, rice, water, chile powder, salt, pepper and minced garlic. Bring mixture to a boil. Reduce heat, cover and simmer for allotted time or until rice is tender.
Top with the shredded cheese, cover until melted. Sprinkle top with crushed corn chips and serve with your favorite cowboy style warm bread.
July 27, 2011
Chicken Casserole
Chicken Casserole
1 Roll of Ritz Crackers
4 tbsp. butter or margarine
8 oz. tub of sour cream
8 oz. can of Cream of Chicken Soup
4-6 boneless skinless chicken breasts
2 cups shredded Cheddar Cheese
Preheat oven to 350°F.Boil chicken in a large pot until cooked all the way through.In a medium bowl, combine sour cream and cream of chicken soup. Mix together thoroughly. Put in the bottom of a small casserole dish. When chicken is done, cut into bite-size pieces. Place chicken on top of the sour cream and soup mixture. Then put shredded cheese on top. Next, crush the Ritz crackers on top and place butter pats on top of the casserole. Cover the dish. Bake in the oven for 25-30 minutes.
1 Roll of Ritz Crackers
4 tbsp. butter or margarine
8 oz. tub of sour cream
8 oz. can of Cream of Chicken Soup
4-6 boneless skinless chicken breasts
2 cups shredded Cheddar Cheese
Preheat oven to 350°F.Boil chicken in a large pot until cooked all the way through.In a medium bowl, combine sour cream and cream of chicken soup. Mix together thoroughly. Put in the bottom of a small casserole dish. When chicken is done, cut into bite-size pieces. Place chicken on top of the sour cream and soup mixture. Then put shredded cheese on top. Next, crush the Ritz crackers on top and place butter pats on top of the casserole. Cover the dish. Bake in the oven for 25-30 minutes.
July 21, 2011
Pink Lemonade Pie
Pink Lemonade Pie
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired
gragham cracker crust
Mix the cream cheese and sweetened condensed milk together on medium high speed until the mixture is smooth. (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.) Add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired. Pour the mixture into the pie shell and place it in the freezer while you mix the topping. Top with sweet whipped cream.
1 8-ounce packet of cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup pink lemonade concentrate (not mixed with water)
2 tablespoons lemon juice (fresh or bottled)
red food coloring as desired
gragham cracker crust
Mix the cream cheese and sweetened condensed milk together on medium high speed until the mixture is smooth. (If you place the sweetened condensed milk in the bowl first, the cream cheese will not stick to the bowl and you will have little need to scrape the sides.) Add the lemonade concentrate and lemon juice and continue beating. Color with red food coloring as desired. Pour the mixture into the pie shell and place it in the freezer while you mix the topping. Top with sweet whipped cream.
July 12, 2011
Loaded Potato Dip
Loaded Potato Dip
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
3 green onions, thinly sliced
1 cup shredded Cheddar cheese
2/3 (3 ounce) can real bacon bits
Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
3 green onions, thinly sliced
1 cup shredded Cheddar cheese
2/3 (3 ounce) can real bacon bits
Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.
Red Rice
Red Rice
2 cups uncooked long-grain white rice
6 cups boiling water
1 tablespoon salt
6 slices bacon
2 onions, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish. Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes. While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle. Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined. Cover the dish and bake in the preheated oven for 45 minutes.
2 cups uncooked long-grain white rice
6 cups boiling water
1 tablespoon salt
6 slices bacon
2 onions, chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon white sugar
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish. Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes. While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle. Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined. Cover the dish and bake in the preheated oven for 45 minutes.
Alfredo Potatoes
Alfredo Potatoes
8 potatoes, sliced
1/2 cup chopped onion
1/4 cup butter, melted
1/2 cup milk
1/3 cup shredded Swiss cheese
grated Parmesan cheese to taste
1 (16 ounce) jar prepared Alfredo sauce
salt to taste
ground black pepper to taste
ground red pepper to taste
dried parsley to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large glass baking dish. In the baking dish, mix the potatoes, onion, butter, milk, Swiss cheese, Parmesan cheese, and Alfredo sauce. Season with salt, black pepper, red pepper, and parsley. Bake 1 hour and 15 minutes in the preheated oven, or until potatoes are tender and sauce is bubbly. Top with more Parmesan cheese during the last few minutes of bake time.
8 potatoes, sliced
1/2 cup chopped onion
1/4 cup butter, melted
1/2 cup milk
1/3 cup shredded Swiss cheese
grated Parmesan cheese to taste
1 (16 ounce) jar prepared Alfredo sauce
salt to taste
ground black pepper to taste
ground red pepper to taste
dried parsley to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large glass baking dish. In the baking dish, mix the potatoes, onion, butter, milk, Swiss cheese, Parmesan cheese, and Alfredo sauce. Season with salt, black pepper, red pepper, and parsley. Bake 1 hour and 15 minutes in the preheated oven, or until potatoes are tender and sauce is bubbly. Top with more Parmesan cheese during the last few minutes of bake time.
Squash Dressing
Squash Dressing
2 cups diced yellow squash
2 cups crumbled cornbread
1/2 cup margarine, melted
2 teaspoons dried sage
1 (10.75 ounce) can cream of mushroom soup
1 egg, beaten
1 large onion, chopped
1 1/2 teaspoons sugar
salt and pepper to taste
1/4 cup milk
Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish. Bake 30 minutes in the preheated oven, or until lightly browned.
2 cups diced yellow squash
2 cups crumbled cornbread
1/2 cup margarine, melted
2 teaspoons dried sage
1 (10.75 ounce) can cream of mushroom soup
1 egg, beaten
1 large onion, chopped
1 1/2 teaspoons sugar
salt and pepper to taste
1/4 cup milk
Place squash in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix the squash, cornbread, margarine, sage, cream of mushroom soup, egg, onion, sugar, salt and pepper, and milk. Transfer to the prepared baking dish. Bake 30 minutes in the preheated oven, or until lightly browned.
July 10, 2011
Apple Orchard Punch
Apple Orchard Punch
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.
Chicken Vicious
Chicken Vicious
2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 1/2 cups distilled white vinegar
1 cup white sugar
1/2 cup soy sauce
1 tablespoon red pepper flakes, or to taste
2 tablespoons garlic powder, or to taste
1 tablespoon onion powder, or to taste
1/2 teaspoon ground ginger
1 (8 ounce) package button mushrooms, sliced
1 cup frozen green peas
3 green onions, chopped
3 teaspoons cornstarch
2 tablespoons cold water
Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and sugar; stirring to dissolve sugar. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more sugar; if it is too sweet, add more vinegar. Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.
2 teaspoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
1 1/2 cups distilled white vinegar
1 cup white sugar
1/2 cup soy sauce
1 tablespoon red pepper flakes, or to taste
2 tablespoons garlic powder, or to taste
1 tablespoon onion powder, or to taste
1/2 teaspoon ground ginger
1 (8 ounce) package button mushrooms, sliced
1 cup frozen green peas
3 green onions, chopped
3 teaspoons cornstarch
2 tablespoons cold water
Heat oil in a large heavy skillet over high heat. Add chicken pieces, and fry, stirring, until browned. Pour in the vinegar, soy sauce, and sugar; stirring to dissolve sugar. Season with red pepper flakes, garlic powder, onion powder, and ginger. Reduce heat to low, cover, and simmer for 15 minutes. Taste the sauce at this point and adjust seasoning to taste. The sauce should be very sweet. If it is too tart, add more sugar; if it is too sweet, add more vinegar. Once the sauce is to your liking, add the mushrooms, peas, and green onions. Simmer gently over low heat for another 5 minutes, until the mushrooms shrink a bit. Stir together the cornstarch and water, and stir it into the sauce. Continue to simmer until it reaches the desired thickness.
July 6, 2011
Cherry Cream Cheese Pie
Cherry Cream Cheese Pie
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling
In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust. Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling
In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust. Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
June 28, 2011
Crock-Pot Scalloped Potatoes and Chops
Crock-Pot Scalloped Potatoes and Chops
2 lbs. potatoes (about 6 medium)
1/4 t. pepper
3 T. butter
1 small onion, thinly sliced (optional)
1 can cream of mushroom soup – (10 oz.)
3/4 cup milk
1/4 C. flour
1 t. salt
4 slice American cheese
Peel and thinly slice potatoes. Put sliced potatoes in greased CROCK-POT. Top with onion slices. Mix flour and milk together along with undiluted soup and butter, salt and pepper then pour over potatoes. You can layer diced ham with the potatoes, or you can place pork chops on top of the soup/potatoes and cook. Add the cheese slices during the last 30 minutes of cooking. If you use pork chops you will need to brown them on stovetop in frying pan first, and you may want to eliminate the cheese. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
2 lbs. potatoes (about 6 medium)
1/4 t. pepper
3 T. butter
1 small onion, thinly sliced (optional)
1 can cream of mushroom soup – (10 oz.)
3/4 cup milk
1/4 C. flour
1 t. salt
4 slice American cheese
Peel and thinly slice potatoes. Put sliced potatoes in greased CROCK-POT. Top with onion slices. Mix flour and milk together along with undiluted soup and butter, salt and pepper then pour over potatoes. You can layer diced ham with the potatoes, or you can place pork chops on top of the soup/potatoes and cook. Add the cheese slices during the last 30 minutes of cooking. If you use pork chops you will need to brown them on stovetop in frying pan first, and you may want to eliminate the cheese. Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
May 11, 2011
King Cake
King Cake
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1 cup warm milk (110 degrees F/45 degrees C)
1/2 cup butter, melted
5 egg yolks
4 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest
1 (8 ounce) package cream cheese
1/2 cup confectioners' sugar
2 cups confectioners' sugar
1/4 cup lemon juice
2 tablespoons milk
1 tablespoon multicolored candy sprinkles
In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes. Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1 cup warm milk (110 degrees F/45 degrees C)
1/2 cup butter, melted
5 egg yolks
4 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon grated lemon zest
1 (8 ounce) package cream cheese
1/2 cup confectioners' sugar
2 cups confectioners' sugar
1/4 cup lemon juice
2 tablespoons milk
1 tablespoon multicolored candy sprinkles
In a large bowl, dissolve yeast and white sugar in warm milk. Let stand until creamy, about 10 minutes. Stir the egg yolks and melted butter into the milk mixture. In a separate bowl, combine the flour, salt, nutmeg and lemon zest. Beat the flour mixture into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours. In a small bowl, combine the cream cheese and 1/2 cup confectioners' sugar. Mix well. In another small bowl, combine the remaining 2 cups confectioners' sugar, lemon juice and 2 tablespoons milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out into a 6x30 inch rectangle. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam-side down. Shape the dough into a ring press the baby into the ring from the bottom so that it is completely hidden by the dough. Place a well-greased 2 pound metal coffee can the center of the ring to maintain the shape during baking. Cover the ring with a towel and place in a warm place to rise until doubled in size, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown, about 30 minutes. Remove the coffee can and allow the bread to cool. Drizzle cooled cake with lemon/sugar glaze and decorate with candy sprinkles.
April 28, 2011
Chicken Artichoke Rolls
Chicken Artichoke Rolls
1 (8 1/2 ounce) can artichokes, drained
1 (8 ounce) package cream cheese
About 2 tablespoons lemon juice
1 (8 ounce) package sharp cheddar cheese, grated
10 skinned and boned chicken breast halves, flattened
Flour
1 (10 1/2 ounce) can cream of chicken soup (undiluted)
Chop drained artichoke hearts and mix with cream cheese, lemon juice and grated cheese. Roll mixture into 10 small balls. Place each cheese and artichoke ball in center of each flattened chicken breast. Roll up chicken breasts and secure with wooden picks. Dust each chicken roll with flour and fry until lightly browned. Place in a 9 x 13-inch casserole dish. Mix leftover cheese and artichoke mixture with undiluted cream of chicken soup and pour over chicken rolls. Bake in a preheated 350 degree F oven for 1 hour.
1 (8 1/2 ounce) can artichokes, drained
1 (8 ounce) package cream cheese
About 2 tablespoons lemon juice
1 (8 ounce) package sharp cheddar cheese, grated
10 skinned and boned chicken breast halves, flattened
Flour
1 (10 1/2 ounce) can cream of chicken soup (undiluted)
Chop drained artichoke hearts and mix with cream cheese, lemon juice and grated cheese. Roll mixture into 10 small balls. Place each cheese and artichoke ball in center of each flattened chicken breast. Roll up chicken breasts and secure with wooden picks. Dust each chicken roll with flour and fry until lightly browned. Place in a 9 x 13-inch casserole dish. Mix leftover cheese and artichoke mixture with undiluted cream of chicken soup and pour over chicken rolls. Bake in a preheated 350 degree F oven for 1 hour.
April 13, 2011
Unstuffed Pepper Bake
Unstuffed Pepper Bake
1 lb Ground Beef
1/3 c Diced Onion
1 medium Chopped Green Peppers
2 Garlic Cloves, minced or ½ tsp Garlic Powder
1/2 tsp salt
1/4 tsp Ground Black Pepper
14.5 oz can Petite Diced Tomatoes, drained
2 cups cooked Rice (more if you like more rice)
1 tsp Worcestershire Sauce
1 tsp Italian Seasoning
8 oz pkg Finely Shredded Sharp Cheddar Cheese, divided
15 oz can Tomato Sauce
Preheat oven to 375°F. In a large sauce pan, sauté ground beef and onions, green peppers and garlic for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat, and stir in 1 cup cheese. Spread mixture evenly into a 13x9 baking dish and top with tomato sauce and remaining cheese. Bake for 20 minutes, until heated through and cheese is melted and bubbly.
1 lb Ground Beef
1/3 c Diced Onion
1 medium Chopped Green Peppers
2 Garlic Cloves, minced or ½ tsp Garlic Powder
1/2 tsp salt
1/4 tsp Ground Black Pepper
14.5 oz can Petite Diced Tomatoes, drained
2 cups cooked Rice (more if you like more rice)
1 tsp Worcestershire Sauce
1 tsp Italian Seasoning
8 oz pkg Finely Shredded Sharp Cheddar Cheese, divided
15 oz can Tomato Sauce
Preheat oven to 375°F. In a large sauce pan, sauté ground beef and onions, green peppers and garlic for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat, and stir in 1 cup cheese. Spread mixture evenly into a 13x9 baking dish and top with tomato sauce and remaining cheese. Bake for 20 minutes, until heated through and cheese is melted and bubbly.
April 9, 2011
Ranch Beef and Noodle Skillet
Ranch Beef and Noodle Skillet
1 ounce ranch dressing mix
1 pound ground beef, cooked, drained
4 ounces sliced mushrooms, drained
8 ounces wide egg noodles, cook, drain
8 ounces sour cream
3/4 cup milk
1/2 cup grated Parmesan cheese
In saucepan combine all ingredients, except cheese. Heat thoroughly. Sprinkle with cheese. Garnish with sliced green onions.
1 ounce ranch dressing mix
1 pound ground beef, cooked, drained
4 ounces sliced mushrooms, drained
8 ounces wide egg noodles, cook, drain
8 ounces sour cream
3/4 cup milk
1/2 cup grated Parmesan cheese
In saucepan combine all ingredients, except cheese. Heat thoroughly. Sprinkle with cheese. Garnish with sliced green onions.
Taco Potato Casserole
Taco Potato Casserole
1 bag frozen hash brown potatoes
1 pound ground beef or ground turkey
1 envelope taco seasoning mix
1 can diced chile peppers
2 cups grated Cheddar cheese, divided
Brown ground beef and drain. Add taco seasoning and follow directions on the package for taco meat. Spray a casserole dish. Mix together meat mixture, chile peppers, hash browns and 1 cup of cheese and put into casserole. Top with remaining Cheddar cheese. Bake at 350 degrees for 45 minutes or until hash browns are cooked.
1 bag frozen hash brown potatoes
1 pound ground beef or ground turkey
1 envelope taco seasoning mix
1 can diced chile peppers
2 cups grated Cheddar cheese, divided
Brown ground beef and drain. Add taco seasoning and follow directions on the package for taco meat. Spray a casserole dish. Mix together meat mixture, chile peppers, hash browns and 1 cup of cheese and put into casserole. Top with remaining Cheddar cheese. Bake at 350 degrees for 45 minutes or until hash browns are cooked.
Philly Cheesesteak Casserole
Philly Cheesesteak Casserole
1 (16 ounce) package bowtie pasta
2 tablespoons vegetable oil
2 onions chopped
1 1/2 pounds ground beef
1 (10 ounce) can cream of mushroom soup
1 soup can milk
4 (4 ounce) cans mushrooms
1/2 teaspoon thyme
4 cups shredded Cheddar cheese, divided
Salt and pepper to taste
1 cup bread crumbs
3 tablespoons butter, melted
Heat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and set aside. Heat vegetable oil in a skillet over medium heat. Sauté onions until they begin to soften. Add ground beef and cook, stirring until evenly browned. Drain off grease and pour into the bowl with the pasta. Stir in the soup, soup can of milk, mushrooms and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Pour the mixture into a greased 9 x 13-inch baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake 30-35 minutes or until top if golden and crispy.
1 (16 ounce) package bowtie pasta
2 tablespoons vegetable oil
2 onions chopped
1 1/2 pounds ground beef
1 (10 ounce) can cream of mushroom soup
1 soup can milk
4 (4 ounce) cans mushrooms
1/2 teaspoon thyme
4 cups shredded Cheddar cheese, divided
Salt and pepper to taste
1 cup bread crumbs
3 tablespoons butter, melted
Heat oven to 375 degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain and set aside. Heat vegetable oil in a skillet over medium heat. Sauté onions until they begin to soften. Add ground beef and cook, stirring until evenly browned. Drain off grease and pour into the bowl with the pasta. Stir in the soup, soup can of milk, mushrooms and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Pour the mixture into a greased 9 x 13-inch baking dish. In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining cheese. Sprinkle the mixture evenly over the top of the baking dish. Bake 30-35 minutes or until top if golden and crispy.
Firecracker Casserole
Firecracker Casserole
2 pounds ground beef
1 medium onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 (7-inch) flour tortillas
1 can condensed cream of mushroom soup, undiluted
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 cup shredded Cheddar cheese
In a skillet, cook the beef and onion until the meat is no longer pink; drain. Ad beans, chili powder, cumin and salt. Transfer to a greased 13 x 9-inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until heated through.
2 pounds ground beef
1 medium onion, chopped
1 (15 ounce) can black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 (7-inch) flour tortillas
1 can condensed cream of mushroom soup, undiluted
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 cup shredded Cheddar cheese
In a skillet, cook the beef and onion until the meat is no longer pink; drain. Ad beans, chili powder, cumin and salt. Transfer to a greased 13 x 9-inch baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until heated through.
Dinner in a Pepper
Dinner in a Pepper
8 large green bell peppers
1 pound ground beef
1/2 cup chopped onion
3 medium tomatoes, peeled and chopped
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cream-style corn
1 teaspoon salt
3/4 teaspoon dried basil, crushed
Dash of pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter, melted
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides of peppers lightly with salt. In skillet cook ground beef, onion and the 1/4 cup chopped green pepper until meat is brown and onion is tender. Add tomatoes; simmer until tomatoes are cooked, about 4 minutes. Drain off liquid. Add whole kernel corn, cream-style corn, salt, basil and pepper to skillet; mix well. Stuff peppers with the meat mixture. Toss crumbs with melted butter to combine; sprinkle on top of peppers. Place the stuffed peppers in a 13 x 9 x 2-inch baking dish. Bake, uncovered at 350 degrees F for 35 to 40 minutes.
8 large green bell peppers
1 pound ground beef
1/2 cup chopped onion
3 medium tomatoes, peeled and chopped
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) can cream-style corn
1 teaspoon salt
3/4 teaspoon dried basil, crushed
Dash of pepper
3/4 cup soft bread crumbs (1 slice)
1 tablespoon butter, melted
Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the whole green peppers in boiling water for 5 minutes; drain well. Sprinkle insides of peppers lightly with salt. In skillet cook ground beef, onion and the 1/4 cup chopped green pepper until meat is brown and onion is tender. Add tomatoes; simmer until tomatoes are cooked, about 4 minutes. Drain off liquid. Add whole kernel corn, cream-style corn, salt, basil and pepper to skillet; mix well. Stuff peppers with the meat mixture. Toss crumbs with melted butter to combine; sprinkle on top of peppers. Place the stuffed peppers in a 13 x 9 x 2-inch baking dish. Bake, uncovered at 350 degrees F for 35 to 40 minutes.
Beef Stroganoff Casserole
Beef Stroganoff Casserole
1 (12 ounce) package wide egg noodles
2 pounds round or sirloin steak, cut into 1-inch strips
1/2 cup flour, in zip-style bag
1 (16 ounce) package mushrooms, coarsely chopped
2 tablespoons finely chopped onion
1/2 teaspoon ground nutmeg
1/2 teaspoon dried parsley flakes
1 tablespoon paprika
1 (13 3/4 ounce) can beef broth
1 (8 ounce) container sour cream
Heat oven to 325 degrees F. Place uncooked noodles in a 2 1/2-quart casserole. Coat strips of steak with flour by putting a few strips at a time in zip-style bag and shaking well. Arrange coated meat on top of noodles. Arrange chopped mushrooms evenly over meat. Then sprinkle the onion, nutmeg, parsley, and paprika on top of mushrooms. Pour beef broth over entire dish. Cover and bake for 1 hour; stir in sour cream and bake for an additional 15 minutes.
1 (12 ounce) package wide egg noodles
2 pounds round or sirloin steak, cut into 1-inch strips
1/2 cup flour, in zip-style bag
1 (16 ounce) package mushrooms, coarsely chopped
2 tablespoons finely chopped onion
1/2 teaspoon ground nutmeg
1/2 teaspoon dried parsley flakes
1 tablespoon paprika
1 (13 3/4 ounce) can beef broth
1 (8 ounce) container sour cream
Heat oven to 325 degrees F. Place uncooked noodles in a 2 1/2-quart casserole. Coat strips of steak with flour by putting a few strips at a time in zip-style bag and shaking well. Arrange coated meat on top of noodles. Arrange chopped mushrooms evenly over meat. Then sprinkle the onion, nutmeg, parsley, and paprika on top of mushrooms. Pour beef broth over entire dish. Cover and bake for 1 hour; stir in sour cream and bake for an additional 15 minutes.
April 6, 2011
Blender Mayonnaise
Blender Mayonnaise
1 egg
2 T. vinegar (I use white)
1/2 t. salt
1/2 t. dry mustard
1 t. white granulated sugar
1 cup oil (I use either corn, peanut, or canola)
Put egg, vinegar, salt, and dry mustard into blender or food processor. Turn on machine and let run for a few seconds to mix everything together. With machine running, slowly add oil, in a thin stream. When oil is all in, open machine, scrape down sides, replace lid, and run for another few seconds. Put mayonnaise into container (I use a pint jar) and allow to sit at room temperature for about 2 hours. This is to give the vinegar time to kill any bacteria that might be present in the egg. It works better at room temperature. Refrigerate.
1 egg
2 T. vinegar (I use white)
1/2 t. salt
1/2 t. dry mustard
1 t. white granulated sugar
1 cup oil (I use either corn, peanut, or canola)
Put egg, vinegar, salt, and dry mustard into blender or food processor. Turn on machine and let run for a few seconds to mix everything together. With machine running, slowly add oil, in a thin stream. When oil is all in, open machine, scrape down sides, replace lid, and run for another few seconds. Put mayonnaise into container (I use a pint jar) and allow to sit at room temperature for about 2 hours. This is to give the vinegar time to kill any bacteria that might be present in the egg. It works better at room temperature. Refrigerate.
March 31, 2011
Philly Beef and Cheese Sandwich
Philly Beef and Cheese Sandwich
1 medium bell pepper, cut into strips
1 medium onion, thinly sliced
4 cups Original Bisquick® mix
2 cups milk
2 tablespoons mayonnaise or salad dressing
2 eggs
1/2 pound thinly sliced cooked roast beef
1/2 pound sliced Swiss cheese
Heat oven to 350°. Grease bottom and sides of rectangular baking dish, 13x9x2 inches, with shortening. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook bell pepper and onion in skillet, stirring occasionally, until tender; remove from heat. Stir together Bisquick, milk, mayonnaise and eggs. Pour half of the batter into baking dish. Top with half of the beef, the bell pepper mixture and three-fourths of the cheese. Top with remaining beef. Pour remaining batter over beef. Bake uncovered 35 to 45 minutes or until golden brown. Top with remaining cheese. Let stand 5 minutes before cutting.
1 medium bell pepper, cut into strips
1 medium onion, thinly sliced
4 cups Original Bisquick® mix
2 cups milk
2 tablespoons mayonnaise or salad dressing
2 eggs
1/2 pound thinly sliced cooked roast beef
1/2 pound sliced Swiss cheese
Heat oven to 350°. Grease bottom and sides of rectangular baking dish, 13x9x2 inches, with shortening. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook bell pepper and onion in skillet, stirring occasionally, until tender; remove from heat. Stir together Bisquick, milk, mayonnaise and eggs. Pour half of the batter into baking dish. Top with half of the beef, the bell pepper mixture and three-fourths of the cheese. Top with remaining beef. Pour remaining batter over beef. Bake uncovered 35 to 45 minutes or until golden brown. Top with remaining cheese. Let stand 5 minutes before cutting.
Scalloped Chicken and Potatoes
Scalloped Chicken and Potatoes
1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley
Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms. Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender. In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.
1 box (4.8 oz) Betty Crocker® sour cream 'n chives sliced potato mix
2 1/4 cups boiling water
3/4 cup half-and-half or whole milk
3 cups cubed cooked chicken
1 cup Green Giant® Valley Fresh Steamers™ frozen sweet peas
1 can (8 oz) Green Giant® mushroom pieces and stems, drained
1/2 cup Progresso® plain bread crumbs
1/4 cup butter or margarine, melted
1 tablespoon chopped fresh parsley
Heat oven to 450°F. In ungreased 2-quart casserole, mix contents of uncooked potatoes and sauce mix pouches (from potato mix box), boiling water, half-and-half, chicken, peas and mushrooms. Bake uncovered 30 to 35 minutes, stirring once, until potatoes are tender. In small bowl, mix remaining ingredients; sprinkle over potato mixture. Bake uncovered about 5 minutes longer or until light golden brown.
March 26, 2011
Cherokee Fried Hominy:
Cherokee Fried Hominy
Several Strips of Bacon
One or two Cans of White Hominy
Onion if desired
Black Pepper to taste
Fry bacon crisp. Remove from pan. Drain most of grease. Drain water off hominy. Fry hominy in bacon grease. Crumble bacon & mix in hominy.
Several Strips of Bacon
One or two Cans of White Hominy
Onion if desired
Black Pepper to taste
Fry bacon crisp. Remove from pan. Drain most of grease. Drain water off hominy. Fry hominy in bacon grease. Crumble bacon & mix in hominy.
Succotash
Succotash
1 lb bag of (large) Lima beans,
1 16 oz can of Cream Corn
1 (smallpiece) Salt Pork (optional)
1/2 (small) Onion (cut fine)
2 tablespoons Butter
1/2 cup Sugar
Salt & Pepper (season to taste)
Wash lima beans and place in a large (5qrt) pot. Add water(4 qrts), saltpork, butter, sugar, salt & pepper. Bring to a boil. Cook till beans are tender.
Add cream corn and cook additional 5 minutes. Remove from heat and enjoy.
1 lb bag of (large) Lima beans,
1 16 oz can of Cream Corn
1 (smallpiece) Salt Pork (optional)
1/2 (small) Onion (cut fine)
2 tablespoons Butter
1/2 cup Sugar
Salt & Pepper (season to taste)
Wash lima beans and place in a large (5qrt) pot. Add water(4 qrts), saltpork, butter, sugar, salt & pepper. Bring to a boil. Cook till beans are tender.
Add cream corn and cook additional 5 minutes. Remove from heat and enjoy.
Cherokee Huckleberry Bread
Cherokee Huckleberry Bread
2 cups self-rising flour
1 cup sugar
1 cup milk
2 cups huckleberries (blueberries can be substituted)
1 egg
1 stick butter
1 teaspoon vanilla extract
Cream eggs, butter, and sugar together. Add flour, milk, and vanilla.
Sprinkle flour on berries to prevent them from going to the bottom, and
add berries to the mixture. Put in a baking pan and bake in the oven at
350º for approximately 40 minutes or until done.
2 cups self-rising flour
1 cup sugar
1 cup milk
2 cups huckleberries (blueberries can be substituted)
1 egg
1 stick butter
1 teaspoon vanilla extract
Cream eggs, butter, and sugar together. Add flour, milk, and vanilla.
Sprinkle flour on berries to prevent them from going to the bottom, and
add berries to the mixture. Put in a baking pan and bake in the oven at
350º for approximately 40 minutes or until done.
March 16, 2011
Lima Bean Soup
Lima Bean Soup
1/4 cup KRAFT Zesty Italian Dressing
1 can (14.5 oz) diced tomatoes with garlic, undrained
1 large onion, chopped
2 cloves garlic, minced
1 lb. dried lima beans
1/2 cup cilantro leaves
1-3/4 qt. (7 cups) water
Heat dressing in large saucepan on medium heat. Add tomatoes, onions and garlic; cook 4 min. Stir in beans and cilantro; cook 1 min. Add water; bring to boil. Cover. Cook on low heat 1 hour or until beans are tender.
1/4 cup KRAFT Zesty Italian Dressing
1 can (14.5 oz) diced tomatoes with garlic, undrained
1 large onion, chopped
2 cloves garlic, minced
1 lb. dried lima beans
1/2 cup cilantro leaves
1-3/4 qt. (7 cups) water
Heat dressing in large saucepan on medium heat. Add tomatoes, onions and garlic; cook 4 min. Stir in beans and cilantro; cook 1 min. Add water; bring to boil. Cover. Cook on low heat 1 hour or until beans are tender.
Undone Stuffed Peppers
Undone Stuffed Peppers
1 lb. lean ground beef
2 green peppers (or color of choice), coarsely chopped
3 cloves garlic, minced
2 cups cooked long-grain white rice
1 jar (24 oz.) spaghetti sauce
1-1/2 cups shredded cheese, divided
Heat oven to 350ºF. Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese. Spoon into 2-qt. casserole; top with remaining cheese. Bake 25 min. or until heated through.
1 lb. lean ground beef
2 green peppers (or color of choice), coarsely chopped
3 cloves garlic, minced
2 cups cooked long-grain white rice
1 jar (24 oz.) spaghetti sauce
1-1/2 cups shredded cheese, divided
Heat oven to 350ºF. Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese. Spoon into 2-qt. casserole; top with remaining cheese. Bake 25 min. or until heated through.
Velveeta Tex-Mex Beef & Potatoes
Velveeta Tex-Mex Beef & Potatoes
1 lb. ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 cup water
4 cups frozen Southern-style hash browns (cubed not shredded variety)
1 pkg. (10 oz.) frozen corn
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
Heat oven to 350°F. Brown with peppers and onions in large skillet; drain. Return to skillet. Stir in taco mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover. Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.
1 lb. ground beef
1 red pepper, chopped
1 onion, chopped
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 cup water
4 cups frozen Southern-style hash browns (cubed not shredded variety)
1 pkg. (10 oz.) frozen corn
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
Heat oven to 350°F. Brown with peppers and onions in large skillet; drain. Return to skillet. Stir in taco mix and water. Add potatoes, corn and VELVEETA; mix well. Spoon into 13x9-inch baking dish; cover. Bake 20 min.; stir. Bake, uncovered, 15 min. or until heated through.
March 15, 2011
Saucy Creole Pork Chops
Saucy Creole Pork Chops
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 1/2 tsp. Creole or Cajun seasoning
2 tbsp. vegetable or canola oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 can (14.5 ounces) diced tomatoes, undrained
Hot cooked rice
Season the pork with the Creole seasoning. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet. Add the remaining oil to the skillet and heat over medium heat. Add the onion and garlic and cook until the onion is tender-crisp, stirring occasionally. Add the soup, water, parsley and tomatoes to the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
4 boneless pork chops, 3/4-inch thick (about 1 pound)
1 1/2 tsp. Creole or Cajun seasoning
2 tbsp. vegetable or canola oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/3 cup water
1 tbsp. chopped fresh parsley
1 can (14.5 ounces) diced tomatoes, undrained
Hot cooked rice
Season the pork with the Creole seasoning. Heat 1 tablespoon oil in 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet. Add the remaining oil to the skillet and heat over medium heat. Add the onion and garlic and cook until the onion is tender-crisp, stirring occasionally. Add the soup, water, parsley and tomatoes to the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.
Hunter's Stew
Hunter's Stew
1 lb. lean ground beef
1 medium onion, chopped
1 green pepper, chopped
1 medium-sized can pork & beans
1 medium sized bottle catsup (approximately 29 ounces)
1 7-oz. package macaroni, cooked (2 cups before cooking)
Brown the beef, onion, and green pepper. Drain. Add pork & beans, catsup, and cooked macaroni and heat. If you want to serve more people, use a bigger can of pork & beans.
1 lb. lean ground beef
1 medium onion, chopped
1 green pepper, chopped
1 medium-sized can pork & beans
1 medium sized bottle catsup (approximately 29 ounces)
1 7-oz. package macaroni, cooked (2 cups before cooking)
Brown the beef, onion, and green pepper. Drain. Add pork & beans, catsup, and cooked macaroni and heat. If you want to serve more people, use a bigger can of pork & beans.
March 7, 2011
Cheesy Chicken Casserole
Cheesy Chicken Casserole
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 cup sliced fresh mushroom (about 3 ounces)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (about 15 ounces) peas, drained
2 cups cooked instant white rice
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cups shredded mozzarella cheese (about 8 ounces)
Heat the oven to 350 degrees F. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often. Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Top with the mushrooms. Spoon the celery soup over the mushrooms. Top with the peas and rice. Spoon the mushroom soup over the rice. Sprinkle with the cheese. Bake for 20 minutes or until the mixture is hot and bubbling.
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 cup sliced fresh mushroom (about 3 ounces)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (about 15 ounces) peas, drained
2 cups cooked instant white rice
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cups shredded mozzarella cheese (about 8 ounces)
Heat the oven to 350 degrees F. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often. Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Top with the mushrooms. Spoon the celery soup over the mushrooms. Top with the peas and rice. Spoon the mushroom soup over the rice. Sprinkle with the cheese. Bake for 20 minutes or until the mixture is hot and bubbling.
Bayou Chicken Bake
Bayou Chicken Bake
4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley
Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish. Sprinkle chicken with Cajun seasoning; place in baking pan. In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.
4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley
Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish. Sprinkle chicken with Cajun seasoning; place in baking pan. In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.
March 1, 2011
Squash and Hominy Dish
Squash and Hominy Dish
2 lb zucchini or summer squash
1 lg onion, chopped
4 Tbsp butter
1 c water
2 cans (16 oz each) hominy, drained
2 jalapeno peppers, seeded and chopped
1 c sour cream
1 tsp salt
2 c grated sharp cheese
Crushed corn chips for topping
Preheat oven to 325°E. In a skillet, combine the zucchini or squash, onion, butter, and water, and cook slowly until tender. Add the hominy, peppers, sour
cream, salt, and 1 cup cheese. Pour into a greased 3-quart baking dish,
top with the remaining 1 cup cheese, and sprinkle with the crushed
corn chips. Bake for 1 hour.
2 lb zucchini or summer squash
1 lg onion, chopped
4 Tbsp butter
1 c water
2 cans (16 oz each) hominy, drained
2 jalapeno peppers, seeded and chopped
1 c sour cream
1 tsp salt
2 c grated sharp cheese
Crushed corn chips for topping
Preheat oven to 325°E. In a skillet, combine the zucchini or squash, onion, butter, and water, and cook slowly until tender. Add the hominy, peppers, sour
cream, salt, and 1 cup cheese. Pour into a greased 3-quart baking dish,
top with the remaining 1 cup cheese, and sprinkle with the crushed
corn chips. Bake for 1 hour.
February 5, 2011
Banana Cream Cheese Pie
Banana Cream Cheese Pie
1 (8 ounce) cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup fresh squeezed lemon juice
1 teaspoon vanilla extract
3 to 4 medium bananas, sliced, and dipped in lemon juice, divided use
1 (9-inch) graham cracker crumb crust
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Line crust with 2 sliced bananas. Pour filling over bananas; cover. Chill overnight for best results. Before serving, slice remaining banana into slices, dip slices into lemon juice and garnish the pie with banana slices. Store any remaining leftovers in refrigerator, tightly covered.
1 (8 ounce) cream cheese, softened
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1/3 cup fresh squeezed lemon juice
1 teaspoon vanilla extract
3 to 4 medium bananas, sliced, and dipped in lemon juice, divided use
1 (9-inch) graham cracker crumb crust
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Line crust with 2 sliced bananas. Pour filling over bananas; cover. Chill overnight for best results. Before serving, slice remaining banana into slices, dip slices into lemon juice and garnish the pie with banana slices. Store any remaining leftovers in refrigerator, tightly covered.
January 28, 2011
Cheesy Corn Chowder
Cheesy Corn Chowder
3 (10 ounce) cans cream of chicken soup
1 cup chicken broth
16 ounces frozen whole kernel corn
3 cups of cooked boneless chicken
1 (10 ounce) can Rotel diced tomatoes
1 (8 ounce) can creamed corn
1 lb of melted Velveeta cheese
1 tablespoon black pepper
2 teaspoons garlic powder
Thaw frozen dorn. Dice or shred the cooked chicken. Dice the Velveeta cheese and pour the chicken broth over the cubes. Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted. Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer. Next add the rest of the ingredients and continue to cook on low until thoroughly heated. CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.
3 (10 ounce) cans cream of chicken soup
1 cup chicken broth
16 ounces frozen whole kernel corn
3 cups of cooked boneless chicken
1 (10 ounce) can Rotel diced tomatoes
1 (8 ounce) can creamed corn
1 lb of melted Velveeta cheese
1 tablespoon black pepper
2 teaspoons garlic powder
Thaw frozen dorn. Dice or shred the cooked chicken. Dice the Velveeta cheese and pour the chicken broth over the cubes. Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted. Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer. Next add the rest of the ingredients and continue to cook on low until thoroughly heated. CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.
Chicken Angelo
Chicken Angelo
4 skinless, boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup
Preheat oven to 350 degrees F (175 degrees C). Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish. Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.
4 skinless, boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup
Preheat oven to 350 degrees F (175 degrees C). Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish. Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.
Buffalo Chicken Soup
Buffalo Chicken Soup
2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced cooked chicken
1/4-1/2 cup chicken wing sauce
4 ounces Velveeta cheese
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
Saute onions and celery in butter until tender. Stir in flour until smooth. Slowly add milk and broth. Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.
2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced cooked chicken
1/4-1/2 cup chicken wing sauce
4 ounces Velveeta cheese
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
Saute onions and celery in butter until tender. Stir in flour until smooth. Slowly add milk and broth. Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.
Chicken Soup Casserole
Chicken Soup Casserole
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.5 ounce) can condensed chicken and rice soup
1 cup mayonnaise
1 tablespoon chopped onion
1 cup shredded boiled chicken breast meat
4 ounces buttery round crackers, crushed
Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top. Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.5 ounce) can condensed chicken and rice soup
1 cup mayonnaise
1 tablespoon chopped onion
1 cup shredded boiled chicken breast meat
4 ounces buttery round crackers, crushed
Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top. Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.
Beef Stroganoff Casserole
Beef Stroganoff Casserole
2 lbs chuck roast, cubed in 2-3 inch cubes
Approx 6 oz uncooked wide egg noodles
16 oz can condensed mushroom soup
8 oz can beef broth, fill empty can with warm water and add to crock pot.
4 oz sour cream
1 tsp salt, pepper to taste
In crock pot add meat cubes, salt and pepper, and then uncooked noodles on top of meat. Then add beef broth, water, sour cream, and mushroom soup. Cook on medium heat for at least 6 hours, covered. There is no need to stir or mix ingredients. The soup, broth & water will make a tasty broth with the sour cream, meat and noodles.
2 lbs chuck roast, cubed in 2-3 inch cubes
Approx 6 oz uncooked wide egg noodles
16 oz can condensed mushroom soup
8 oz can beef broth, fill empty can with warm water and add to crock pot.
4 oz sour cream
1 tsp salt, pepper to taste
In crock pot add meat cubes, salt and pepper, and then uncooked noodles on top of meat. Then add beef broth, water, sour cream, and mushroom soup. Cook on medium heat for at least 6 hours, covered. There is no need to stir or mix ingredients. The soup, broth & water will make a tasty broth with the sour cream, meat and noodles.
Chicken Rice Casserole
Chicken Rice Casserole
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
1 cup rice
4 to 6 chicken breast halves
Few slivers of butter
Mix rice with soups in separate dish. Spray bottom of casserole dish with cooking spray. Place chicken breasts on bottom and top with soup mixture. Add a few slivers of butter on top. Cover and bake at 350 degrees for 1 hour.
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
1 cup rice
4 to 6 chicken breast halves
Few slivers of butter
Mix rice with soups in separate dish. Spray bottom of casserole dish with cooking spray. Place chicken breasts on bottom and top with soup mixture. Add a few slivers of butter on top. Cover and bake at 350 degrees for 1 hour.
Spaghetti a la Philly
Spaghetti a la Philly
1/2 lb. spaghetti, uncooked
1 lb. extra-leanground beef
1 jar (24 oz.)spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Grated Parmesan Cheese
Cook spaghetti as directed on package. Meanwhile, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently. Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
1/2 lb. spaghetti, uncooked
1 lb. extra-leanground beef
1 jar (24 oz.)spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Grated Parmesan Cheese
Cook spaghetti as directed on package. Meanwhile, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently. Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.
January 27, 2011
Stuffed Peppers
Stuffed Red Peppers
6 med. red, orange or yellow peppers
1 lb. ground beef
1/2 c. chopped onion
1 can whole kernel corn
1 (12 oz.) can V-8 juice
1 tsp. Worcestershire sauce
3/4 tsp. salt
2 c. shredded sharp cheese
Cut off tops of peppers; remove seeds and membranes. Precook pepper cuts in boiling salted water 5 minutes, drain. Sprinkle inside with salt. Brown meat and onion; add next 5 ingredients; simmer until hot about 5 minutes. Add cheese and stir until melted. Stuff peppers; stand upright in 11 x 7 x 1 1/2 inch baking dish. Fill baking dish to 1/2 inch with water. Bake uncovered at 350 degrees for 40 minutes.
6 med. red, orange or yellow peppers
1 lb. ground beef
1/2 c. chopped onion
1 can whole kernel corn
1 (12 oz.) can V-8 juice
1 tsp. Worcestershire sauce
3/4 tsp. salt
2 c. shredded sharp cheese
Cut off tops of peppers; remove seeds and membranes. Precook pepper cuts in boiling salted water 5 minutes, drain. Sprinkle inside with salt. Brown meat and onion; add next 5 ingredients; simmer until hot about 5 minutes. Add cheese and stir until melted. Stuff peppers; stand upright in 11 x 7 x 1 1/2 inch baking dish. Fill baking dish to 1/2 inch with water. Bake uncovered at 350 degrees for 40 minutes.
White Chicken Chili
White Chicken Chili
3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4 ounce) diced green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces each) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) low-sodium chicken broth
1 1/2 cups chopped, cooked chicken breast
Shredded Monterey Jack cheese, optional
Sour cream, optional
Heat oil in a large skillet over medium-high heat. Add the onion and saute until tender. Add the chilies, flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through. Garnish with cheese, sour cream and salsa, if desired.
3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4 ounce) diced green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces each) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) low-sodium chicken broth
1 1/2 cups chopped, cooked chicken breast
Shredded Monterey Jack cheese, optional
Sour cream, optional
Heat oil in a large skillet over medium-high heat. Add the onion and saute until tender. Add the chilies, flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through. Garnish with cheese, sour cream and salsa, if desired.
January 26, 2011
Kool Aid Pie
Kool Aid Pie
1 14oz can sweet condensed milk
1 tub of cool whip
1 pkg unsweetened kool aid (any flavor)
graham cracker crust
Mix all ingredients together and place into pie shell and refridgerate for at least one hour.
1 14oz can sweet condensed milk
1 tub of cool whip
1 pkg unsweetened kool aid (any flavor)
graham cracker crust
Mix all ingredients together and place into pie shell and refridgerate for at least one hour.
January 25, 2011
Virginia Brunswick Stew
Virginia Brunswick Stew
1 lg. chicken, boned
1 qt. chicken broth
1 qt. tomatoes
1 bag (or 2 packages) frozen corn
1 bag (or 2 packages) frozen butter beans
1 lg. chopped onion
3 to 4 lg. potatoes, chopped
Salt, black pepper, Worcestershire sauce, sugar to taste
Boil chicken. Cook vegetables together in broth in large pot for 1 hour. Watch for sticking. Add chicken. Let stand for awhile to blend flavors. Serve hot. Actually tastes better the next day. Freezes well, too.
1 lg. chicken, boned
1 qt. chicken broth
1 qt. tomatoes
1 bag (or 2 packages) frozen corn
1 bag (or 2 packages) frozen butter beans
1 lg. chopped onion
3 to 4 lg. potatoes, chopped
Salt, black pepper, Worcestershire sauce, sugar to taste
Boil chicken. Cook vegetables together in broth in large pot for 1 hour. Watch for sticking. Add chicken. Let stand for awhile to blend flavors. Serve hot. Actually tastes better the next day. Freezes well, too.
Vermont Apple Slaw
Vermont Apple Slaw
1/2 c. Kraft Real mayonnaise
1 tbsp. sugar
1 tbsp. vinegar
1 qt. shredded cabbage
2 c. apples, chopped
1/2 c. celery, chopped
1/4 c. raisins
1/4 c. walnuts, chopped
Combine mayonnaise, sugar and vinegar; mix well. Add remaining ingredients and mix lightly. Chill for 3 hours. Serve in cabbage leaf-line bowl and top with apple slices, if desired. Serve 6 to 8.
1/2 c. Kraft Real mayonnaise
1 tbsp. sugar
1 tbsp. vinegar
1 qt. shredded cabbage
2 c. apples, chopped
1/2 c. celery, chopped
1/4 c. raisins
1/4 c. walnuts, chopped
Combine mayonnaise, sugar and vinegar; mix well. Add remaining ingredients and mix lightly. Chill for 3 hours. Serve in cabbage leaf-line bowl and top with apple slices, if desired. Serve 6 to 8.
Michigan Chicken
Michigan Chicken
chicken parts (I use thighs, legs and breasts
1 pkg. UNCLE BEN'S® long grain and wild rice
1/2 pkg. Lipton onion soup mix
1 can cream of mushroom soup
Sprinkle rice on bottom a well greased 13 x 9 inch pan. Sprinkle seasonings found in rice and onion soup over the dry rice. Arrange the chicken pieces on top and spoon the mushroom soup over them. Add 2 cans of water and bake, uncovered, for 2 hours at 350 degrees.
chicken parts (I use thighs, legs and breasts
1 pkg. UNCLE BEN'S® long grain and wild rice
1/2 pkg. Lipton onion soup mix
1 can cream of mushroom soup
Sprinkle rice on bottom a well greased 13 x 9 inch pan. Sprinkle seasonings found in rice and onion soup over the dry rice. Arrange the chicken pieces on top and spoon the mushroom soup over them. Add 2 cans of water and bake, uncovered, for 2 hours at 350 degrees.
Colorado Chicken Casserole
Colorado Chicken Casserole
1 (6 oz.) pkg. long grain & wild rice, cooked
2 c. cooked chicken or turkey, cubed
1/4 lb. mushrooms or 4 oz. can
1 can cream of mushroom soup with 1/2 c. milk
1 (4 1/4 oz.) can sliced black olives, drained
2 c. grated cheddar cheese
1/2 c. sliced almonds
Preheat oven to 350 degrees. Butter 3 quart baking dish. Spread rice on bottom of dish. Top with chicken or turkey. Sprinkle with mushrooms. Pour soup over top. Add layers of olives, cheese and almonds. Bake until heated through, about 45 minutes. Can be frozen after assembly to be cooked at a later time.
1 (6 oz.) pkg. long grain & wild rice, cooked
2 c. cooked chicken or turkey, cubed
1/4 lb. mushrooms or 4 oz. can
1 can cream of mushroom soup with 1/2 c. milk
1 (4 1/4 oz.) can sliced black olives, drained
2 c. grated cheddar cheese
1/2 c. sliced almonds
Preheat oven to 350 degrees. Butter 3 quart baking dish. Spread rice on bottom of dish. Top with chicken or turkey. Sprinkle with mushrooms. Pour soup over top. Add layers of olives, cheese and almonds. Bake until heated through, about 45 minutes. Can be frozen after assembly to be cooked at a later time.
North Carolina Raw Salad
North Carolina Raw Salad
1 bunch broccoli
1 head cauliflower
1 box frozen tiny peas
2 (8 oz.) cans sliced water chestnuts
1 c. sour cream
1 1/4 c. mayonnaise
1/2 tsp. salt
1/2 tsp. garlic powder
Chop broccoli and cauliflower into bite-size pieces in large salad bowl. Run hot tap water over peas. Drain. Then add to the salad. Add drained water chestnuts.
Mix sour cream, mayonnaise, salt and garlic powder then toss with salad vegetables. Make the salad a day before serving then refrigerate.
1 bunch broccoli
1 head cauliflower
1 box frozen tiny peas
2 (8 oz.) cans sliced water chestnuts
1 c. sour cream
1 1/4 c. mayonnaise
1/2 tsp. salt
1/2 tsp. garlic powder
Chop broccoli and cauliflower into bite-size pieces in large salad bowl. Run hot tap water over peas. Drain. Then add to the salad. Add drained water chestnuts.
Mix sour cream, mayonnaise, salt and garlic powder then toss with salad vegetables. Make the salad a day before serving then refrigerate.
South Carolina Chicken
South Carolina Chicken
1 med. chicken breast, skin removed (may use thighs)
1 can cream of mushroom soup
4 slices Kraft American cheese slices
1/2 tsp. poultry seasoning
Salt & pepper to taste
Paprika
In roaster place chicken pieces in bottom; add mushroom soup and add seasonings. Bake at 350 degrees for about 1 1/2 hours. Add cheese last half hour. Or do in crock pot on low for 6 to 8 hours, adding cheese at beginning.
1 med. chicken breast, skin removed (may use thighs)
1 can cream of mushroom soup
4 slices Kraft American cheese slices
1/2 tsp. poultry seasoning
Salt & pepper to taste
Paprika
In roaster place chicken pieces in bottom; add mushroom soup and add seasonings. Bake at 350 degrees for about 1 1/2 hours. Add cheese last half hour. Or do in crock pot on low for 6 to 8 hours, adding cheese at beginning.
January 24, 2011
Lemon Chess Pie
Lemon Chess Pie
2 c. sugar
1 tbsp. all purpose flour
1 tbsp. cornmeal
1/4 tsp. salt
1/4 c. melted butter
1/4 c. lemon juice
Grated rind of 2 lemons
1/4 c. milk
4 eggs
1 unbaked 9 inch pie shell
Combine sugar, flour, cornmeal and salt. Add butter, lemon juice, lemon rind and milk; mix well. Add eggs, one at a time, beating well after each addition. Pour into pie shell. Bake at 350 degrees for 50 minutes. Yield: one 9 inch pie.
2 c. sugar
1 tbsp. all purpose flour
1 tbsp. cornmeal
1/4 tsp. salt
1/4 c. melted butter
1/4 c. lemon juice
Grated rind of 2 lemons
1/4 c. milk
4 eggs
1 unbaked 9 inch pie shell
Combine sugar, flour, cornmeal and salt. Add butter, lemon juice, lemon rind and milk; mix well. Add eggs, one at a time, beating well after each addition. Pour into pie shell. Bake at 350 degrees for 50 minutes. Yield: one 9 inch pie.
Mississippi Irish Stew
Mississippi Irish Stew
2 lb. cubed meat
2 lg. potatoes, sliced
1 (17 oz.) can whole kernel corn
1 (17 oz.) can English peas
3 med. carrots, sliced thin
2 green peppers, chopped
1 (4 oz.) can sliced mushrooms
1 lg. onion, chopped
1 (15 oz.) can tomatoes
1/2 c. butter
Brown beef cubes in butter, salt and pepper. Layer vegetables in crock pot then meat. Cook 3 or 4 hours on low.
2 lb. cubed meat
2 lg. potatoes, sliced
1 (17 oz.) can whole kernel corn
1 (17 oz.) can English peas
3 med. carrots, sliced thin
2 green peppers, chopped
1 (4 oz.) can sliced mushrooms
1 lg. onion, chopped
1 (15 oz.) can tomatoes
1/2 c. butter
Brown beef cubes in butter, salt and pepper. Layer vegetables in crock pot then meat. Cook 3 or 4 hours on low.
ARKANSAS CHICKEN
ARKANSAS CHICKEN
1 package corned beef lunch meat
5 chicken breasts
1 pound bacon
16 ounce sour cream
8 ounce cream cheese
2 10 ounce cans cream of chicken soup
Preheat over to 375 degrees farenheit. Mix together well the sour cream, cream cheese and soup. Set aside. Wrap each chicken breast with bacon until covered. Line casserole dish with corned beef. Place bacon-wrapped chicken breasts on top of the corned beef. Pour the sauce mixture over the top. Cover dish with foil and cook for one hour. Remove from oven and take off foil. Cook for one more hour. Serve over rice.
1 package corned beef lunch meat
5 chicken breasts
1 pound bacon
16 ounce sour cream
8 ounce cream cheese
2 10 ounce cans cream of chicken soup
Preheat over to 375 degrees farenheit. Mix together well the sour cream, cream cheese and soup. Set aside. Wrap each chicken breast with bacon until covered. Line casserole dish with corned beef. Place bacon-wrapped chicken breasts on top of the corned beef. Pour the sauce mixture over the top. Cover dish with foil and cook for one hour. Remove from oven and take off foil. Cook for one more hour. Serve over rice.
Ice Box Lemon Pie
Ice Box Lemon Pie
1 graham cracker pie crust
1 can sweet condensed milk
3 lemons
1 (8-oz.) container of cream cheese
cream of tartar
6 teaspoons sugar
3 eggs (separated)
Blend cream cheese until fluffy. Add egg yolks, milk, and lemon juice. Pour into crust. Beat egg whites, add a little cream of tartar and 6 tablespoons of sugar. Add to pie. Bake in 400° oven until golden brown. Cool and store in refrigerator for at least 4-6 hours before serving.
1 graham cracker pie crust
1 can sweet condensed milk
3 lemons
1 (8-oz.) container of cream cheese
cream of tartar
6 teaspoons sugar
3 eggs (separated)
Blend cream cheese until fluffy. Add egg yolks, milk, and lemon juice. Pour into crust. Beat egg whites, add a little cream of tartar and 6 tablespoons of sugar. Add to pie. Bake in 400° oven until golden brown. Cool and store in refrigerator for at least 4-6 hours before serving.
Taco Rice Skillet
Taco Rice Skillet
Brown:
1 pound ground beef, drain off fat
Add:
1 chopped onion
1 can stewed tomatoes
1 cup raw rice
1 pkg. taco seasoning
1 cup water
1 small can tomato sauce
1 can ranch style beans (optional)
Cook together until rice is tender. Serve with grated cheese, chopped fresh tomatoes and shredded lettuce on top (optional). I also love to add sour cream and picante sauce to my serving.
Brown:
1 pound ground beef, drain off fat
Add:
1 chopped onion
1 can stewed tomatoes
1 cup raw rice
1 pkg. taco seasoning
1 cup water
1 small can tomato sauce
1 can ranch style beans (optional)
Cook together until rice is tender. Serve with grated cheese, chopped fresh tomatoes and shredded lettuce on top (optional). I also love to add sour cream and picante sauce to my serving.
Corn Dog Casserole
Corn Dog Casserole
3/4 lb hot dogs
1/4 tsp. pepper
1 egg
1 pkg. Jiffy Cornbread Mix
3/4 cup milk
Cooking spray
1 tsp. dry mustard
Slice hot dogs. Spray skillet with cooking spray and saute hot dogs for 5 minutes. Reserve 1 cup of the hot dogs. Put the remainder hot dogs in a bowl. In a separate bowl, combine egg, milk, mustard & pepper. Add hot dogs. Stir in cornbread mix. Spread mix into casserole dish. Top with reserved hot dogs. Bake at 400 degrees for 30 minutes. Cut into squares and serve with ketchup and/or mustard for dipping.
3/4 lb hot dogs
1/4 tsp. pepper
1 egg
1 pkg. Jiffy Cornbread Mix
3/4 cup milk
Cooking spray
1 tsp. dry mustard
Slice hot dogs. Spray skillet with cooking spray and saute hot dogs for 5 minutes. Reserve 1 cup of the hot dogs. Put the remainder hot dogs in a bowl. In a separate bowl, combine egg, milk, mustard & pepper. Add hot dogs. Stir in cornbread mix. Spread mix into casserole dish. Top with reserved hot dogs. Bake at 400 degrees for 30 minutes. Cut into squares and serve with ketchup and/or mustard for dipping.
Nacho Potato Soup
Nacho Potato Soup
1 box of Au Gratin Potatoes
1 can of corn, drained
1/2 can of Ro-tel tomatoes and chilies (dump other half in a baggie and freeze until next time)
2 cups water
Combine above ingredients and contents of powder packet in the Au Grain Potato package and bring to a boil. Reduce heat and simmer for 15 minutes.
Add...
2 cups milk
1 cup Velveeta cheese
Simmer until Velveeta is melted. This soup is so yummy and you'll never be able to tell that the potatoes are the dried variety. Even better the next day as leftovers!
1 box of Au Gratin Potatoes
1 can of corn, drained
1/2 can of Ro-tel tomatoes and chilies (dump other half in a baggie and freeze until next time)
2 cups water
Combine above ingredients and contents of powder packet in the Au Grain Potato package and bring to a boil. Reduce heat and simmer for 15 minutes.
Add...
2 cups milk
1 cup Velveeta cheese
Simmer until Velveeta is melted. This soup is so yummy and you'll never be able to tell that the potatoes are the dried variety. Even better the next day as leftovers!
Artichoke Toast
Artichoke Toast
2 (9 oz.) packages frozen artichoke hearts, thawed
1 cup mayonnaise
1 cup grated Parmesan cheese
1 clove garlic, finely chopped
1 loaf French bread, halved lengthwise
Chop artichokes coarsely. Preheat oven to 350 degrees F. Combine mayonnaise, cheese, garlic and artichokes. Spread evenly on bread. Set bread on foil lined baking sheet and bake for 20 minutes or until golden. Slice into 1 1/2" pieces to make the appetizer easier to manage.
2 (9 oz.) packages frozen artichoke hearts, thawed
1 cup mayonnaise
1 cup grated Parmesan cheese
1 clove garlic, finely chopped
1 loaf French bread, halved lengthwise
Chop artichokes coarsely. Preheat oven to 350 degrees F. Combine mayonnaise, cheese, garlic and artichokes. Spread evenly on bread. Set bread on foil lined baking sheet and bake for 20 minutes or until golden. Slice into 1 1/2" pieces to make the appetizer easier to manage.
January 13, 2011
Easy Cheesy Scalloped Potatoes
Easy Cheesy Scalloped Potatoes
8 large potatoes, peeled and sliced
14 slices Cheddar cheese
1/2 cup all-purpose flour
1 pinch ground black pepper
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Layer the bottom of a 2 quart casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Bake at 350 degrees F (175 degrees C) until the potatoes are cooked and the cheese is bubbly.
8 large potatoes, peeled and sliced
14 slices Cheddar cheese
1/2 cup all-purpose flour
1 pinch ground black pepper
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Layer the bottom of a 2 quart casserole dish with potatoes. Cover the potatoes with a layer of cheese, followed by a light dusting of flour and pepper. Repeat the layering process until all of the ingredients are used up. Pour milk over the entire casserole. Bake at 350 degrees F (175 degrees C) until the potatoes are cooked and the cheese is bubbly.
Scalloped Potatoes
Scalloped Potatoes
1/3 cup chopped onion
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes
In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.
1/3 cup chopped onion
5 tablespoons butter or margarine
5 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon pepper
5 cups milk
6 cups thinly sliced potatoes
In a large saucepan, saute onion in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Place half of potatoes in a greased 3-qt. baking dish. Pour half of sauce over potatoes. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until potatoes are tender and top is lightly browned. Serve immediately.
January 1, 2011
Sloppy Doe's
Sloppy Doe's
1 lb Venison; Ground
1 md Onion; Sliced
1 Bottle Hickory smoke flavored BBQ sauce
1 pk Hamburger buns
Onion; Sliced
Pickle
Sauté venison and onion in a little bacon grease or vegetable oil until venison is medium. DO NOT OVERCOOK GAME MEAT. Onion can be tender crisp. Add BBQ sauce and heat without boiling. Spoon Sloppy Doe's over a bun. If desired, add more fresh chopped onion or other condiments. You've got a lean low-fat meal in less than 15 minutes.
1 lb Venison; Ground
1 md Onion; Sliced
1 Bottle Hickory smoke flavored BBQ sauce
1 pk Hamburger buns
Onion; Sliced
Pickle
Sauté venison and onion in a little bacon grease or vegetable oil until venison is medium. DO NOT OVERCOOK GAME MEAT. Onion can be tender crisp. Add BBQ sauce and heat without boiling. Spoon Sloppy Doe's over a bun. If desired, add more fresh chopped onion or other condiments. You've got a lean low-fat meal in less than 15 minutes.
All Day Rebel Venison Stew
All Day Rebel Venison Stew
2 lb Venison
1 ts Coarsely ground pepper
2 lg Potatoes, diced
1 cn Tomato sauce
4 Carrots, diced
3 tb Chunky peanut butter
1 c Red table wine
2 ts Soy sauce
2 md Onions, chopped
1 Beef broth to cover
2 Bay leaves
1 Clove garlic, minced
1 1/2 ts Salt
1 ts Thyme
Combine all ingredients in a slow cooker. Cook on low for 8 hours and 15 minutes. Serve with cornbread.
2 lb Venison
1 ts Coarsely ground pepper
2 lg Potatoes, diced
1 cn Tomato sauce
4 Carrots, diced
3 tb Chunky peanut butter
1 c Red table wine
2 ts Soy sauce
2 md Onions, chopped
1 Beef broth to cover
2 Bay leaves
1 Clove garlic, minced
1 1/2 ts Salt
1 ts Thyme
Combine all ingredients in a slow cooker. Cook on low for 8 hours and 15 minutes. Serve with cornbread.
Cheap and Easy Bean and Hominy Stew
Cheap and Easy Bean and Hominy Stew
1 can Hominy, canned
1 can Pinto beans
1 can Garbanzo beans
1 can Kidney beans
6 oz Tomato sauce
1 pk Chili/taco/mexican seasoning
Mix and heat.
1 can Hominy, canned
1 can Pinto beans
1 can Garbanzo beans
1 can Kidney beans
6 oz Tomato sauce
1 pk Chili/taco/mexican seasoning
Mix and heat.
Whipped Summer Squash
Whipped Summer Squash
3 c Summer squash;
1/4 c Evaporated milk;
2 ts Butter
Salt & pepper to taste
Peel and cut squash into small pieces. Place in sauce pan with small amount of water. Bring to a boil; reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater; add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper.
3 c Summer squash;
1/4 c Evaporated milk;
2 ts Butter
Salt & pepper to taste
Peel and cut squash into small pieces. Place in sauce pan with small amount of water. Bring to a boil; reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater; add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper.
German Potato Salad
German Potato Salad
6 slices Bacon; crispy fried
1 1/2 c Cold water;
3 tb Flour;
1 md Onion;
3 tb Sugar replacement;
1/4 c Vinegar
6 md Potatoes; boiled sliced
Remove excess grease from bacon with paper towel. Break bacon into small pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar replacement, and vinegar. Heat, stirring, until thickened. Add bacon and potatoes while still from boiling and frying.
6 slices Bacon; crispy fried
1 1/2 c Cold water;
3 tb Flour;
1 md Onion;
3 tb Sugar replacement;
1/4 c Vinegar
6 md Potatoes; boiled sliced
Remove excess grease from bacon with paper towel. Break bacon into small pieces. Blend cold water and flour. Pour into saucepan. Add onion, sugar replacement, and vinegar. Heat, stirring, until thickened. Add bacon and potatoes while still from boiling and frying.
Parmesan Chicken Breast
Parmesan Chicken Breast
8 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free mayonnaise
1/2 cup nonfat Parmesan cheese topping
2 teaspoons dried oregano
1/8 teaspoon pepper
Paprika, optional
Place chicken in a shallow 3-qt. baking dish that has been coated with cooking spray. Bake, uncovered, at 400° for 20 minutes. Combine mayonnaise, cheese, oregano and pepper; spread over chicken. Sprinkle with paprika if desired. Bake 20 minutes more or until chicken juices run clear.
8 boneless skinless chicken breast halves (4 ounces each)
1 cup fat-free mayonnaise
1/2 cup nonfat Parmesan cheese topping
2 teaspoons dried oregano
1/8 teaspoon pepper
Paprika, optional
Place chicken in a shallow 3-qt. baking dish that has been coated with cooking spray. Bake, uncovered, at 400° for 20 minutes. Combine mayonnaise, cheese, oregano and pepper; spread over chicken. Sprinkle with paprika if desired. Bake 20 minutes more or until chicken juices run clear.
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